Saturday, June 9, 2012



Chicken(boneless/with bone)-500 gms
Oil-3 tblsp.
Garlic-4 cloves(finely chopped)
Ginger-1.5 inch(finely chopped)
Red chillies(whole)-4-6
Cashew nuts-10-12
Capsicum-1(cut into 2"squares)
Onion-1 (cut into 2" squares)
Soya sauce-1-2 tblsp.
Chilly sauce-2 tsp.
Ketchup-1 tblsp.
Vinegar-2 tsp.
Sugar/jagerry-1/2-1 tsp.
Pepper powder-1/2-1 tsp.
Cornflour-2 tsp.(mixed in 2tblsp. water)
Water-1/4-1/2 cup
Spring onion-1 for decoration(optional)
Salt-according to taste


1.Heat oil on medium-high in a kadai and add the chicken pieces and fry till it takes on a slightly golden colour on all sides.

2.Add the finely chopped ginger,garlic and saute till raw smell fades.Then, add the red chillies,2"square size onion and cashew nuts and fry for about a minute.

3.Add the sauces i.e. soya sauce, tomato ketchup and chilly sauce and saute till the chicken is well coated.

4.Add the 2" square size capsicum and saute for 2 minutes. Add vinegar, pepper powder and sugar at this point.

5.Add water and boil for some time. Then add cornflour water few teaspoons at a time and allow to boil for few more minutes till required consistency is reached.Season with salt and stir the gravy and serve with chopped spring onions as garnish.


1.If you are using chicken with bone just make sure to increase cooking time in the end by adding water and make sure chicken is fully cooked. One way of knowing that chicken is cooked is when the meat falls slightly off the bone.

2.Use salt sparingly as the addition of soya sauce makes it salty. Add just 1/2 tsp. and see if more is required.

3.Another way of making this indo-chinese is marinating chicken in indian masalas and boiling or frying it till half cooked.

4.This method ensures that you use less oil and time in cooking.

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